|
gptkbp:instance_of
|
gptkb:wine
|
|
gptkbp:acidity
|
Moderate
|
|
gptkbp:aging_process
|
10 to 20 years
|
|
gptkbp:alcohol_content
|
13.5% to 15%
|
|
gptkbp:availability
|
gptkb:Limited
|
|
gptkbp:bottle_size
|
750ml
1.5 L
3 L
12 L
6 L
|
|
gptkbp:color
|
gptkb:Red
|
|
gptkbp:commissioned
|
gptkb:1966
|
|
gptkbp:flavor
|
Dry
|
|
gptkbp:flavor_profile
|
gptkb:Oak
gptkb:Cherry
Blackcurrant
|
|
gptkbp:food_pairing
|
Grilled meats
Dark chocolate
Roasted vegetables
|
|
gptkbp:grape_varieties
|
gptkb:Cabernet_Sauvignon
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Heitz Cellar Cabernet Sauvignon
|
|
gptkbp:label
|
Classic
|
|
gptkbp:metacritic_score
|
90+ points
|
|
gptkbp:notable_awards
|
Best in Class
Gold Medal at Wine Competitions
|
|
gptkbp:pairing
|
gptkb:cheese
gptkb:beef
gptkb:Lamb_of_God
|
|
gptkbp:price_range
|
$50 to $150
|
|
gptkbp:produced_by
|
gptkb:Heitz_Cellar
|
|
gptkbp:region
|
gptkb:California
gptkb:Napa_Valley
|
|
gptkbp:serving_temperature
|
60-65° F
|
|
gptkbp:sustainability_practices
|
Organic farming
Minimal intervention
Biodynamic practices
|
|
gptkbp:tasting_notes
|
gptkb:complex
Rich
Full-bodied
Long finish
Smooth tannins
|
|
gptkbp:type_of
|
gptkb:Cabernet_Sauvignon
|
|
gptkbp:vintage
|
varies
|
|
gptkbp:wine_style
|
gptkb:wine
Aged in oak barrels
Fermented in stainless steel
David Heitz
|
|
gptkbp:bfsParent
|
gptkb:Heitz_Cellar
|
|
gptkbp:bfsLayer
|
6
|